Food product.



UNITED STATES PATENT Orricet CHARLESH. CAMPBELL, or PHILADELPHIA,PENNSYLVANIA, Assionon'ro JosEPH n. CAMPBELL, on NEW YORK, n. Y.

FOOD PRODUCT.

SPECIFICATION forming part of Letters Patent No. 668,253, dated F bruary19. 1901. A nmi filed April 4, 1900. serial No. 11.438. on specimens.)

To all! whom; it may concern: of milk, 47.5; mineral matter, 6.5; water,

Be it known that 1, CHARLES H. CAMPBELL, eight; total, one hundred, acitizen of the United States, residing in The process which I use forobtaining the Philadelphia, in the county of Philadelphia milk solidsinsures that the protein matterin and $tate of Pennsylvania, haveinvented a my food product shall have the same-solubilcertain new anduseful Improved Food Prodiry and peptogenic quality as the proteids ofnot, of which the following is a specification. fresh milk. As theprotein' matter is by far My invention provides a food of high nutrithemost difiicult' to obtain in a natural state tivepower,beingcomposedlargely of proteids in manufactured food products andas it has 10 extracted in an unaltered state from milk-and never beenpreviously so obtained from milk of the nouri hing elements found invarious the novelty, and value of my'prodnct are apbeverage-producingbeans or seeds, as in the parent. seed of the-cacao-tree, marketed inthe forms The mode of mixing the material maybe of chocolate, cocoa, andbroma, and in the varied somewhat; but I prefer to first reduce 15 beanor berry of the colfee-tree. theingredients separately to powder bygrind- Three food productsare now in'commcn use ing or otherwiseand'then to mix them. The nnade from the seed of the cacao-tree:chocofinal product may be marketed in the loose late, made by roastingand grinding; cocoa, ground state in which coffee and cocoa are madeby.dryingaud powdering thekernalsof now sold or may be compressed intocakes so theseed and removing part of the cocoa-butbefore marketing. Amore intimate mixture ter to makeit somewhat more digestible than andamore uniform fineness of theiugredients chocolate, and broma, made bythoroughly may be obtained by mixing the ingredients expressing the oilfrom the seed and then drybefore the final grinding and then grindinging and powdering. The nutritive qualities them together; but this isnot necessary where :5 of all these products and of coffee are well thefinal product is to be subsequently made known, and they supplementexcellently into a beverage instead of being eaten dithose of the milkwith whichI mix them to rectly. form'tbe food ,whichis the subject of myin- In the experiments which 1 have made vention. The latter is made bycondensing have found that the best proportions with 30 andevaporatingskimmedmilkto desiccation, cocoa are approximately half andhalf, and Y preferably according to the process setforth in .the sameproportion holdsgood for chocolate the applicationof Joseph H. Campbellfor patand broma, while one-quarter milk is about .ent Serial No.739,46:5,filed'December7, i899, the best proportion for the colieeproduct.

whereby it is maintained at solow a te'mperalhis is about the proportionof milk which is 35 ture as'to preserve the milk solids in unalusuallymixed with cocoa in making it'intoa tred, condition and so rapidly as toavoid Beireragmand the costof thelatter is nearly lactic fermentation.This process in brief twice-that ofa beV'ei-agemadefrom my prod--consists in subjecting the milkto externallynot with water alone. .Inthe dry condition applied heatpwhe'reby it is-maintained at a it is alsoa very attractive food of pleasant o temperature below the coaglnting-point of taste and quite digestible, 9o albumen andsimultaneously blowing" air into Inusing my product for the productionof it in such volume that it is concentrated so a beverage it isadvisable toadd the water rapidly as toprevent souring, continuing thiscold and then boil and subsequently sweeten concentration I "'ll itbecomes ofa pasty conit; otherwise, if boiling water be added di- 5sistency, and thendrying-the pasty p'roduct rectly, the milk beingveryhar-d and dry at by-subdividing it and exposing it to the airportion of the casein is rendered iudigestible at atemperaturo below thecoagulating-point before the milkhas time-to dissolve. of albumen untildesiccated. The composi- The excess'of protein matteritn'my producttion'ot this dcsiccatedlhilk is approximately over that which isessential in maintaining 5o asfollows: proteinmatter, thirty-eight;sugar the required balance between the tissue formroe.

" the cost of the mixture herein set :forth,

ing and the fat-forming foods of the average of chocolate, due to thecocoadmttenpresent,

makes it especially adapted for mixture with my desiccated milk,which iscom posed almost entirely Of-ilSflllG-fOljlll inningzredienfs, the twomaking a mosteconomical 'food -that is, one in which the hen.--producing and tissue-forum in qualities are is little cxcess'ofeither to be injurious to health. In making up my product the chocolateproduct isessenti'ally the same as the cocoa product, with the ad-.ditional ingredient cocoa butter. By reason. of the expense it isdiilicult to obtain the necessary proportion of tissuo-for|niIn; food,and my produot provides a comparatively cheap substitute therefmz It ismade iii-large partirom a waste product-skimined milk--and even whenreduced to the necessary condition and incorporated into my productits-price is but a small [motion of the nary milk, meats, or otheranimal foods. Also is far below that ofthe cacao-seed product alone. Itmay be shipped-to points wherefresh'milk; and therefore a drink. ofcoffee with milk, cocoa, or chocolate, is un'obtainable. It recommendsit elfalso on account of the facility. with which it is made into abeverage or its 'ediliility in the marketed condition. Otheradvantages.will' be apparent ,to these having a skilled knowledge ofthe art towhich my invention pertains.

. Though I have described the product of my invention and pro same withgreat detail, I am not to be under- "stoudas limiting myself to theexactproductas various modifications well balanced, sothat there go towasteor to' price of ordi-t exan'i ple, my productthc'cql'fee', cacao,

I following-dolinod elements, as set forth in the foregoing v catcd"solids-having their my name in the witnesses. cesses. of producing thej -Witnesses:

thereof will be apparent to "lose skilled in the artof' mannlactu redfood products. mayeomprisc not only andtmilk elements. but also anadmixture-of sugar or other similar intzredicnts well known in l'oo'dt-oinimsitions. eolt'ce or ("main product Also in place of the Idescribed other ingredients which are substantial equivalents of oollcoaudeaeao may be st' li'stituled. 1 It will he understood, therefore,that the expression pro-oneref the cacao-sect includes all elementswhich might in the composition set forth possoss't-hc samu novel pointsof utility.

What I claim; therefore, and desire to socure by Letters Patent, is afood product distinnuished by ino'l ailing in its composition the allsuhstz'tnt-ially specification:

- 1 A food product which comprises a'lnixture oi a product of thocacao-seed and (lesiono-mfatt-y milk solids having their profeids inapproxin mtely as soluhleaml peptogenic condition as in normal milk. v

2. A food product which com n-ises a mixture of cocoa and desiccatednon-fatty milk as'soluhlo mal milk;

3. A food productuthich comprises a dry powdered mixture (memosand'dosiecat-cd non-fatty milk solids liatfiugthei r proteids inapproximately as sol ulile'and dition as in normal milk.

and peptogeniccondition as in nor- 0 .In witness whereof I havelterenntofsigned presence of twosubscribing CHARLES 1-1;, CAMPBELL.

D. A. Usl'm, GEORGE H. FRASER.

4 For proteids iii approximately peptogenic'eonl

